Individuals can and do make a difference, but it takes a team to really mess things up.
Great things in business are never done by one person. They're done by a team of people.
The secret to success is good leadership, and good leadership is all about making the lives of your team members or workers better.

2 Tramway Terrace, Douglas Village,

Douglas. Cork.


Opening Hours

Mon - Sat : 03:00 PM - 11:30 PM

Sun: 3:00 PM to 10:00 PM 


021 4898574

M. Riaz​  - HEAD CHEF


Duties Include

  • planning menus

  • making sure food is of the right quality and price

  • managing stock

  • ordering food from suppliers

  • controlling a budget and keeping accurate records

  • managing health and hygiene procedures

  • organising the staff duty rota

  • recruiting, training and developing staff

  • the ability to control a budget and work with figures

  • the ability to work under pressure and make quick decisions

  • the ability to stay calm and overcome any food production problems

           Towhid Uddin Ahmed

        - MANAGER


  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

  • Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analysing variances; initiating corrective actions.

  • Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

  • Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.